Tip #4: Respect the Beef
You went to the nice local butcher who only buys grass-fed beef raised in complete silence by a reclusive group of monks in the hills of Narnia, so please, in the name of all things delicious, please give your cut of beef some TLC. That includes letting your meat get to the right temperature before letting it hit a red-hot pan. “You need to allow your meat to come to room temperature before cooking to get the best possible finished product,” Love says. “Treat the meat as the special protein that it is.” Love makes sure that everyone in her kitchen at Gordon Ramsay Steak treats their primetime provisions with that golden rule. “When you go out to eat and you spend $50 or $90 on a steak you want the people that cook it to appreciate that and respect that meat,” Love says. So, the next time you throw a filet or tenderloin in a pan, regardless of the cut, treat it like a million bucks, and let it rest for 20 to 30 minutes before cooking. Your taste buds, and your guests, will thank you.